SWEET POTATO PIE

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SWEET POTATO PIE

 

FILLING

 

5 sweet potatoes, peeled and cut into 1 1/2-inch pieces

Juice and zest of two oranges

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

 

2 pinches sea salt

2 teaspoons vanilla

1/2 cup (118 ml) maple syrup

3 tablespoons kuzu dissolved in 3 tablespoons of water

 

CRUST

 

1 1/2 cups (355 ml) rolled oats, ground into oat flour in a food processor

1/2 cup (118 ml) whole wheat pastry flour

1 pinch sea salt

1/4 cup (59 ml) canola oil

1/4 cup (59 ml) maple syrup

1/4 cup (59 ml) water

 

TOPPING

 

1 cup (237 ml) roasted whole pecans

3 tablespoons barley malt

3 tablespoons maple syrup

 

Preheat oven to 350 degrees F (Gas mark 4).

Place sweet potatoes in a large pot of water and simmer until very tender,

about 10 minutes. Drain well, Mash with a potato masher or puree in a food

processor for a few minutes.

Add oranges, spices, vanilla, maple syrup and dissolved kuzu. Set aside.

To make the pie crust, combine the oat flour, whole-wheat pastry flour and

salt in a large bowl. Whisk together oil, maple syrup and water. Add the dry

ingredients to the wet and stir until well combined. With moistened

fingertips, pat the oat mixture into an oiled 9-inch (23 cm) pie plate. Bake

for 10 minutes.

Pour sweet potato filling into the baked crust. Leave enough room for the

pecan topping. Set aside.

Scatter the pecans on a baking sheet and bake for 8 to 10 minutes or until

toasted.

Combine barley malt and maple syrup and douse over pecans so they are shiny

but not drenched. Place pecans mosaic-fashion on top of pie filling.

Bake the pie for 40 minutes, or until topping is bubbling and caramelized

and the crust is brown at the edges. Cool pie before slicing.

 

YIELDS: 9 one-inch (2.5 cm) slices

PREP TIME: 45 minutes

COOK TIME: 40 minutes

 

 

 

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